Cooking is all about making decisions. Sometimes you have to decide if you are going to have great looks or great flavor. Of course, I try to have both, but if it is ever a question of giving up one or the other, I always go for the best flavor. In this dish, for example, lightly cooked peppers would look brighter, but I prefer the flavor of peppers that have simmered until they begin to break down. So I cook them longer, for better flavor. Choosing two different-color peppers helps make up for what little we lose in appearance by cooking the peppers fully. Fresh herb sprigs serve as more than decoration. The heat from the dish releases the aroma and adds to the enjoyment.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.